- 1 tsp corn starch with a bit of water to make the sauce stick to the prawns

Saute garlic, ginger and shallot/onion in a bit of vegetable oil and a couple tbsp of butter. Add shrimps, seasoning very quickly with the sauces until you reach the desired balanced flavor, add the corn starch mixture, and serve. The prawns cook very very quickly so you gotta be quick. If you're worried about overcooking the prawns, you can saute the prawns separately, prepare the sauce separately and mix it after the sauce is done.

it is definitely finger lickin good, I just tried your recipe. I ran to the market to get prawn as soon as I saw this recipe (haven't had it for more than 10 years now). The only thing I would do differently next time is to shell the prawn so that the flavor can seep in. I was literally sucking the shell because the flavor does not penetrate deep into the meat. Keep those chinese indo recipe coming, they are hard to find and such a treasure :)

it is definitely finger lickin good, I just tried your recipe. I ran to the market to get prawn as soon as I saw this recipe (haven't had it for more than 10 years now). The only thing I would do differently next time is to shell the prawn so that the flavor can seep in. I was literally sucking the shell because the flavor does not penetrate deep into the meat. Keep those chinese indo recipe coming, they are hard to find and such a treasure :)